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Apricot & Pistachio Entremet

The sweetness of Andros Professional’s Apricot Spreads enhances the creamy, nutty pistachio, matching it in flavor intensity. Bites of soft, ripe apricot play off the crisp, buttery cake, intermingled with sweet white chocolate and crunchy pistachios.

Ingredients

Pistachio Cream

6 Egg yolks
240mL (8fl oz) Whole milk
200g (7oz) Sugar
2 sheets Gelatin (silver)
75g (2.6oz) Pistachio paste
120g (4.2oz) Whipped cream
5mL (1tsp) Vanilla extract
3g (.5tsp) Salt

Pistachio Cake

60g (2.2oz) Pistachio flour
100g (3.7oz) All-purpose flour
8g (.2oz) Corn starch
.6g (1/8tsp) Baking soda
1.2g (1/4tsp) Baking powder
Pinch salt
38g (1.4oz) Unsalted butter
38mL (1.2oz) Olive oil
110g (4oz) Sugar
1 Egg
115mL (3.9fl oz) Buttermilk
5mL (1tsp) Vanilla extract

Garnish

223g (8oz) ANDROS Professional Apricot Spreads
54g (2oz) White chocolate shavings
54g (2oz) Toasted pistachios

serves 8

Instructions

Pistachio Cake

Cream together butter, oil, and sugar.
Add egg and vanilla.
Alternate with sifted, dry ingredients and buttermilk, scraping down the bowl as you go.
Bake in a line 6” cake pan @ 350ºF for approximately 10 minutes.
Unmold and chill.

Pistachio Cream

Bloom gelatin in cold water, set aside.
On low heat, steep milk and vanilla.
Whisk together yolks, sugar, and salt.
Bring milk to a boil and temper with egg mixture.
Cook to a thickened custard; fold in gelatin.
Strain and chill immediately.
Once cooled, fold in pistachio paste and whipped cream.
Pour pistachio/cream mixture into a 6” acetate lined ring mold.
Gently place chilled cake round, centered in mold. Chill.
Once cream has set, unmold.
11. Spoon Andros Professional Apricot Spreads in the center and top with pistachios and white chocolate shavings.